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All Journal community: Pengawas Dinamika Sosial BASKARA: Journal of Business and Entrepreneurship
Jalihah Md. Shah
Universiti Malaysia Sabah
Economics, Econometrics & Finance Social Sciences Other

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PRELIMINARY RESEARCH ON THE SURVIVAL STRATEGIES AMONG PALA’O PEOPLE IN BANGGI ISLAND Dzurizah Ibrahim; Jalihah Md. Shah
Jurnal Community Vol 6, No 1 (2020)
Publisher : Prodi Sosiologi FISIP Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jcpds.v6i1.1859

Abstract

This paper is based on a preliminary study of the survival of Pala’o ethnic group living in Banggi Island located in the northern part of Sabah, Malaysia. Banggi Island is inhabited by various ethnic groups and dominated by Bajau Ubian, Dusun Bonggi, Suluk, Kegayan, Bajau Sama’ and Molbog ethnic groups. Today, Banggi Island is also inhabited by the ethnic of Pala’o, also known as Bajau Laut or sea gypsies, and Palauh/Sama Dilaut, which originate in the Semporna waters of the Sulu and Celebes Sea. Based on the qualitative approach through in-depth interviews, the Sea Gypsies off the coast of Karakit town, Banggi Island was found to be able to adapt to changes in the environment and adapt it to their suitability. The need to continue living is seen as an essential part of this ethnic 'migration'. The study found that for survival, the Pala'o tribe in the context of this study adopted four survival strategies namely sea migration to land, physical strategy, social strategy and economic strategy. However, the fate of Pala'o's ethnic group remained largely unchanged. They are still subject to poverty and they have always been, and still remain, ethnic 'without citizenship'. The success of a survival strategy is seen to be closely related to the economic sector and the work it does, knowledge, skills and education but it does not apply to this Pala'o tribe. Their lives are still being faced by the hardships of the poor but their insistence on life has given them a chance to continue living even though their lives on the land are different from their life's experiences in the great sea.
Local Knowledge as the Basis of Innovation in Managing Agricultural Products Jurry Foo; Muhammad Yasar; Mansoor Abdul Hamid; Diana Demiyah Binti Mohd Hamdan; Harifah Mohd Noor; Jalihah Md. Shah; Kee Sabariah Kee Yusof; Intan Soliha Ibrahim; Marja Azlima Omar; Pauline Yong; Colonius Atang; Hanif Abdurahman Siswanto
BASKARA : Journal of Business and Entrepreneurship Vol 5, No 2 (2023): BASKARA: Journal of Business and Entrepreneurship
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54268/baskara.5.2.232-244

Abstract

The management of agricultural resources is an important agenda especially during the period of COVID-19 pandemic, which has increased food waste from agricultural products and the loss of sources of income among communities involved in agricultural activities. However, food waste remains as an urgent matter even in post-COVID-19 pandemic. This article aims to discuss about how local knowledge is used to deal with the agriculture waste. Vegetables dumping issues causing waste and affecting the income of farmers and vegetable sellers. Therefore, innovations in processing vegetables into processed food was implemented to optimize agribussines values. In achieving this goal, the steps to be taken are to empower the existing knowledge so called ‘local knowledge’. The information in producing this article was gathered through observation of community who participate voluntarily and interviews with Department of Agriculture, Federal Agricultural Marketing Authority (FAMA) and The Ministry of Agriculture and Food Industries and abbreviated (MAFI). The results of the study found that the main methods of food processing method by the community are preserving, drying, smoking or curing and frying. Hence this these methods were used to process cabbage (Brassica oleracea) into several products namely (1) cabbage floss, (2) salted cabbage, (4) cabbage bosou and (4) cabbage kimchi.
Co-Authors Colonius Atang Diana Demiyah Binti Mohd Hamdan Dzurizah Ibrahim Hanif Abdurahman Siswanto Harifah Mohd Noor Intan Soliha Ibrahim Jurry Foo Kee Sabariah Kee Yusof Mansoor Abdul Hamid Marja Azlima Omar Muhammad Yasar Pauline Yong